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The Best Gluten Free Pastas

Some are mushy, some fall apart on your fork, and they all fall apart left over the next day. But who is the best? Leave a comment to vote for your favorite, or add another brand into the running.

My favorites:

#1. Le Veneziane (Corn based) – this is my favorite by far. It comes in multiple shapes, including bow ties (fettuccine is my favorite). Not only does it taste like real pasta, but it tastes almost like home-made pasta. Does not get too mushy and holds its shape well.

#2. Bionaturae (Potato based) – Runner up. Also comes in a bunch of shapes (ziti is my favorite). Tastes like real pasta and holds its shape well. Not too mushy or slimy.

#3. Quinoa Ancient Harvest (Quinoa based) – A nice bouncy texture that will hold up well in a baked pasta dish or Mac and Cheese. They have good shapes for baked pasta,like shells. No slime or mushiness.

#4. GoldBaums (Brown Rice based) – A very decent pasta, especially in its elbows and other curly shapes. A little mushier than #1 and #2 but it doesn’t have the layer of slime normally associated with brown rice based pastas. Good for a Pasta e Fagioli.

Some additional options…
Tinkyada
Schar
Ronzoni
Barilla
De Boles

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3 responses

First time visitor–excellent site. I think Ronzoni is pretty good, maybe a bit better than Bionaturae which I also like. Tinkyada brown rice pastas don’t do it for me. Their white rice pasta is ok in Asian-style dishes, but not Italian dishes.

I like the Ronzoni for cold past dishes because it does not get crunchy again right away like other brands. Anyone know a way to prevent them getting hard again before serving a cold salad? I do like Barilla for hot dishes.